Relative biological value of iron supplements in processed food products

Coccodrilli, Gus D.; Reussner, G; Thiessen, Reinhardt H.

doi:10.1021/jf60204a060

Cited by 16 publications

(7 citation statements)

References 8 publications

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“…H-reduced iron powders (Table 3) reportedly have lower RBV values than electrolytic iron 39 and 25. 46 The most recent commercial powder, tested in 1989, however, gave an RBV of 54.…”

Section: Rat Studiesmentioning

confidence: 99%

The Usefulness of Elemental Iron for Cereal Flour Fortification: a Sustain Task Force Report

et al. 2002

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“…H-reduced iron powders (Table 3) reportedly have lower RBV values than electrolytic iron 39 and 25. 46 The most recent commercial powder, tested in 1989, however, gave an RBV of 54.…”

Section: Rat Studiesmentioning

confidence: 99%

The Usefulness of Elemental Iron for Cereal Flour Fortification: a Sustain Task Force Report

et al. 2002

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“…Many of the products were tested at one level of feeding. For screening purposes, this was found by Coccodrilli et al (1976) to be quite satisfactory. The single level of feeding was chosen in such a way that the anticipated response would be close to that of the middle level of the standard source.…”

Section: Methodsmentioning

confidence: 92%

Bioavailability of iron from iron phosphates in cereals and infant foods

Shah¹,

Giroux²,

Belonje³

1979

J. Agric. Food Chem.

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“…This finding is consistent with the SUSTAIN Task Force study in which the solubility of elemental iron in 0.1N HCl was also found to be highly predictive of its RBV ( R 2 = 0.86, p < 0.01) [ 10 ]. Coccodrilli and coworkers (1976) [ 8 ] also found a positive relationship between the solubility of four commercial sources of FePO 4 in 10% HCl (5.8%–95.6%) and their corresponding RBV (4%–44%) in rat hemoglobin repletion studies (statistical correlation was not provided). An important determinant of solubility is the surface area of the particles.…”

Section: Discussionmentioning

confidence: 99%

“…To be absorbed by the small intestine, some portion of the dietary iron must first dissolve in stomach acid [ 4 ]. The solubilities of the various elemental or compound forms of iron depend on their method of manufacture which, in turn, may result in a wide range of bioavailabilities even for the same form of iron [ 3 , 5 , 7 , 8 , 9 ]. Concerns were raised by the scientific community at the Monterrey Workshop in 2000 about the efficacy of elemental iron due to its variable and often poor bioavailability reported in the literature [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

Particle Size, Surface Area, and Amorphous Content as Predictors of Solubility and Bioavailability for Five Commercial Sources of Ferric Orthophosphate in Ready-To-Eat Cereal

Dickmann¹,

Strasburg

Romsos

et al. 2016

Nutrients

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Ferric orthophosphate (FePO4) has had limited use as an iron fortificant in ready-to-eat (RTE) cereal because of its variable bioavailability, the mechanism of which is poorly understood. Even though FePO4 has desirable sensory properties as compared to other affordable iron fortificants, few published studies have well-characterized its physicochemical properties. Semi-crystalline materials such as FePO4 have varying degrees of molecular disorder, referred to as amorphous content, which is hypothesized to be an important factor in bioavailability. The objective of this study was to systematically measure the physicochemical factors of particle size, surface area, amorphous content, and solubility underlying the variation in FePO4 bioavailability. Five commercial FePO4 sources and ferrous sulfate were added to individual batches of RTE cereal. The relative bioavailability value (RBV) of each iron source, determined using the AOAC Rat Hemoglobin Repletion Bioassay, ranged from 51% to 99% (p < 0.05), which is higher than typically reported. Solubility in dilute HCl accurately predicted RBV (R2 = 0.93, p = 0.008). Amorphous content measured by Dynamic Vapor Sorption ranged from 1.7% to 23.8% and was a better determinant of solubility (R2 = 0.91; p = 0.0002) than surface area (R2 = 0.83; p = 0.002) and median particle size (R2 = 0.59; p = 0.12). The results indicate that while solubility of FePO4 is highly predictive of RBV, solubility, in turn, is strongly linked to amorphous content and surface area. This information may prove useful for the production of FePO4 with the desired RBV.

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Relative biological value of iron supplements in processed food products

Cited by 16 publications

References 8 publications

The Usefulness of Elemental Iron for Cereal Flour Fortification: a Sustain Task Force Report

The Usefulness of Elemental Iron for Cereal Flour Fortification: a Sustain Task Force Report

Bioavailability of iron from iron phosphates in cereals and infant foods

Particle Size, Surface Area, and Amorphous Content as Predictors of Solubility and Bioavailability for Five Commercial Sources of Ferric Orthophosphate in Ready-To-Eat Cereal

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